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This recipe was my first attempt making scones, and my mother's first exposure to eating them. She said it was her favorite part of our Christmas morning breakfast. I have made them two Christmases for her. They bake perfectly on the Silpat mat. The first time I divided them into 4s instead of 6s as I was worried about them being small and the jam leaking. It was fine, so the next year I made them smaller. I sprinkled them with "sugar in the raw" before baking. That turned out nicely. I have also done hzlnut/choc chip.

KCJORJ from Kansas City /

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I made these for a brunch and
everyone raved about them. One guy
said "this may be the single most
delicious thing I've ever eaten". I
had no trouble with the jam oozing,
possibly because I made them the
night before and cut them when they
were still pretty cold with a very
sharp knife. I also used toasted
pecans instead of hazelnuts because
I had some on hand. I used one of
those double layer cookie sheets so
had no trouble with the bottom
overcooking. Really great scones!

kjnewell from Seattle, WA /

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I've made this recipe twice now, and both times got rave reviews! However, I have found that it's far less work to make the scones without the jam and to simply serve it on the side. When you fill the scones with the jam, you can't stuff enough of it in there to make a flavor impact -- it just seeps into the dough, leaving you wanting more on the side anyway. That said, they're beautiful and tasty and I plan to make them again and again!

blairef from Boulder, CO /

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I'm glad I wasn't planning on sharing these with anyone. They were really yummy, but turned out really ugly, slicing the rounds. The tops slid to the side because of the preserves. Next time I will definitely make the scones individually, placing a thumbprint of preserves in the middle and sealing the edges. The scone is sweet and moist, not dry at all, and the preserves are a wonderful counterpoint. These are a wonderful treat to wake up to in the morning.

vintagesoul from Los Angeles, CA /

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Cookin' up a storm says: Quite possibly the finest scone outside of England I have ever had. Texture was quite pleasing even though I didn't use cream but 1%. NO lie,1%! They were moist but not soggy nor heavy. Yes, the stick and a half of butter was neccessary. Can't imagine a scone without it. I finely ground my hazelnuts so they were more mealy and thus easier to work the dough. I smoothed the jam as instructed and I forked the top layer around the edges to prevent oozing. I did pre cut but even so, they were so close together, I had to leave in a few extra minutes as the ones in the center weren't quite done after 16 minutes. I made 12 small vs. 6 large and dusted the tops with powdered sugar immediately after removing from oven. Dear Lord they were tasty and didn't need even a dollop of clotted cream on the side. As good as it gets in my book.